Recipe

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This protein oatmeal pancakes recipe gives you the best of both worlds: easy to make and a delicious way to fuel the start of your day.

These hearty oatmeal protein pancakes have 24g of protein per serving plus a fluffy texture that makes them irresistible.

large stack of oatmeal protein pancakes topped with butter and syrup

Protein Oatmeal Pancakes

I’ve often set out to make my protein pancakes, but then changed my mind and grabbed the tub of oats at the very last minute, opting for more fiber instead.

The result is a stack of oatmeal pancakes with 24g of protein per serving. They’re devoured before I’m done cooking them, and since the batter is made in the blender, cleanup is a breeze.

How Much Protein Per Serving

Using whey protein powder in the batter, each 3-pancake serving has 24g of protein, which is significantly higher than store-bought frozen protein pancakes.

Blender Protein Oat Pancakes

The batter is made in the blender with the liquid ingredients at the bottom to help it blend into a smooth batter. Combining milk, eggs, melted butter (optional for flavor), old-fashioned oats, protein powder (use your favorite), baking powder (for a fluffy texture), and a pinch of salt.

Once the batter is ready, you’ll cook these as you would most pancakes, about 2 minutes per side. Easy peasy!

stack of pancakes on a white plate topped with syrup

Tips for Fluffy High-Protein Oatmeal Pancakes

Oatmeal pancake batter is thicker than regular pancake batter so a few tips that ensure the best pancakes include:

Use the back of the scoop to spread the batter on the hot pan. It’s thick, but they’ll cook through, don’t worry.

Add mix-ins after you’ve finished blending the batter by transferring it into a bowl and then folding in ½ cup of chocolate chips or chopped nuts, or up to 1 cup of fresh fruit, such as blueberries or strawberries.

Freezing and Reheating Oat Pancakes

If 12 pancakes are too many at once, you can refrigerate leftover unused batter, covered, for up to 2 days. Make sure to let it come to room temperature on the counter before cooking another batch of pancakes. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months. Reheating is simple, 30 seconds in the microwave or in the toaster.

Protein Powder Oatmeal Pancakes (Blender Recipe)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This protein oatmeal pancakes recipe gives you the best of both worlds: easy to make and a delicious way to fuel the start of your day.

5 from 9 votes

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Ingredients

1 ½ cups milk, any
2 eggs
3 tablespoons butter, melted
2 cups old-fashioned oats
½ cup vanilla whey protein powder
1 tablespoon baking powder, aluminum-free
Pinch salt

Instructions

Make the pancake batter:

Place all the ingredients in the blender in the order listed, making sure to pour the milk in first to ensure a smooth batter. Blend for up to 1 minute, on medium speed, then increase the speed towards the end. The batter is on the thick side.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium heat. Once hot, grease the surface with oil, spray, or butter. Immediately, pour ¼ cup of pancake batter onto the pan, and using the back of the scoop, spread it out a little.
Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the protein oatmeal pancakes over and cook for another 2 minutes (not quite as long) on the other side. Avoid pressing them down with the spatula after flipping; this will only make your pancakes dense. Repeat with the rest of the pancake batter.

Serve:

Serve them warm with your favorite toppings.

Store:

Refrigerate unused batter, covered, for up to 2 days. Let it come to room temperature on the counter before cooking. Cold batter is thick and difficult to pour. Store leftover cooked pancakes for up to 3 days in the fridge in an airtight container, or freeze for up to 3 months.

Notes

Any flavor of protein powder will work with this recipe. The pancake batter will take on its flavor.
If using quick cooking oats add an additional ¼ cup to the blender to avoid a runny batter.
Plant-based proteins will work with this recipe, but you'll often need to add about 2 tablespoons of additional liquid to thin out the batter.